With New Year’s Day fast approaching, I want to plan on making the holiday delicious and easy. I have a one-dish lunch or dinner in mind. At my house, Jan. 1 is primarily spent relaxing in front of the TV watching the parade and football games. It’s part of our tradition.

Everyone seems to love this one-dish wonder, a baked pasta dish with sausage and black olives. You can change its personality by using a sausage that you prefer. Hot Italian sausage will yield a dish that is fiery, while mild Italian sausage makes a more kid-friendly meal. I like to use half hot and half mild. The choice is yours.

Happy New Year!

Baked Pasta with Sausage and Olives

Yield: 4 to 6 servings

INGREDIENTS

• 2 tablespoons extra-virgin olive oil, divided use
• 1 pound Italian sausage removed from casings, sweet or hot, or some of both
• 2 medium garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes
• 3/4 cup pitted black olives, such as Kalamata, drained
• Salt
• 1 pound penne or ziti
• 2 cups shredded mozzarella cheese, divided use; see cook’s notes
• 1/4 cup grated Parmesan cheese, divided use
• 2 tablespoons minced fresh parsley

Cook’s notes: Use the low-moisture style of mozzarella that is harder and often used for melting, not the fresh mozzarella.

DIRECTIONS

1. Adjust oven rack to middle position and heat oven to 400 degrees. Brush a 9-by-13-inch baking dish with 1 tablespoon oil. Cook sausage in a large, deep skillet until browned, about 5 to 6 minutes, breaking it up with spatula or wooden spoon. Transfer sausage to a bowl.

2. Drain all but 1 tablespoon fat from skillet, add the remaining 1 tablespoon oil and garlic; cook until fragrant but not brown, about 1 minute. Add crushed and diced tomatoes, return sausage to the skillet. Add olives and simmer until thickened, 15 to 18 minutes. Season to taste with salt.

3. Meanwhile, bring 4 quarts of water to boil in large pot. Add 1 tablespoon salt and pasta. Cook until slightly underdone. Reserve 1/4 cup cooking water. Drain pasta and return to pot along with reserved water. Stir in tomato sauce.

4. Pour half of pasta into prepared baking dish. Sprinkle with half of each cheese. Pour remaining pasta into dish, sprinkle with remaining cheeses and sprinkle with parsley. Bake until golden brown, about 20 minutes. Remove from oven and let it rest for 5 minutes before serving.

Source: Adapted from America’s Test Kitchen

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

In my childhood home, we had a leg of lamb two Sundays a month. I loved those Sundays, as did my Shetland sheepdog who was the recipient of the leftover bone. Mom’s recipe was simple. The meat was topped with olive oil, salt and pepper prior to roasting.

This recipe takes it up a notch making it the perfect entrée for special occasion holiday entertaining. This approach studs the meat with little “bouquets” made of rosemary sprigs, slivered garlic and anchovies. Don’t be put off by the anchovies; they taste delicious, offering just-right saltiness. Plan ahead when making this version; it tastes best if it is seasoned 1 to 2 days in advance and stored in the refrigerator to let the flavors meld.

My local supermarket rarely carries leg of lamb. I guess it is because it is so darn expensive. Markets such as Whole Foods, Bristol Farms and Gelson’s have them. I tested the recipe using a smaller bone-in leg, one that weighed in at a little less than 4 pounds. I used 2/3 of the amount of garlic, anchovy, rosemary and salt, and reduced the roasting time by about 25 minutes (roasting it only 48 minutes after turning the oven temperature down).

Yes, my guests will get smaller servings, but I will make up for it by providing loads of vegetables.

Roast Leg of Lamb with Anchovy, Rosemary, Garlic and Piment d’Espelette

Yield: 8 to 10

INGREDIENTS

• 1 whole bone-in leg of lamb, 7 to 8 pounds, preferably with hip bone removed, with 1/8-inch layer of fat, see cook’s notes
• 5 large garlic cloves, peeled, cut into thin slivers
• 4 anchovy fillets, rinsed, patted dry and cut into 20 little pieces
• 4 leafy sprigs rosemary, cut into twenty pieces
• 2 teaspoons kosher salt
• 2 teaspoons piment d’Espelette, see cook’s notes
• 1 to 2 tablespoons extra-virgin olive oil
• 3/4 cup dry white wine or dry vermouth

Cook’s notes: My local supermarket rarely carries legs of lamb. I guess it is because it is so darn expensive. Markets such as Whole Foods, Bristol Farms and Gelson’s have them. I tested the recipe using a smaller bone-in leg for this recipe, one that is severed at the knee, weighing only a little less than 4 pounds. I use 2/3 of the amount of garlic, anchovy, rosemary and salt, and reduced the roasting time by about 25 minutes (roasting it only 48 minutes after turning the oven temperature down). Yes, my guests will get smaller servings, but I make up for it by providing loads of vegetables.

Piment d’Espelette is a brick-red powder made from chilies from the town of Espelette in the Basque region of France. It is milder than cayenne; its light heat is nuanced with sweetness. It is available at Savory Spice Shop in Corona del Mar (928 Avocado Ave.), or from several sources online. If you prefer, substitute hot paprika (not smoked paprika).

DIRECTIONS

1. Using the tip of a paring knife, make 20 small holes on all sides of lamb. Stuff each hole with a sliVer of garlic, a bit of anchovy and a small sprig of rosemary, leaving the tips of the rosemary sticking out. (It may help to gather the seasonings into a little “bouquet” and use the point of the knife to tuck a “bouquet” into each hole.) Season surface with salt and piment d’Espelette. Set in a large baking dish and refrigerate, uncovered or loosely covered, for 1 to 2 days. Let lamb come to room temperature for about 2 hours before roasting.

2. Arrange oven rack in the lower third of oven and heat to 450 degrees (425 degrees convection).

3. Roasting: Rub surface with olive oil. Place lamb with the rounder, meatier side up in roasting pan just large enough to accommodate it (it’s fine if the top of the shank rests on the edge of the roasting pan.) Roast 25 minutes and then pour wine over lamb. Lower temperature to 325 degrees (300 degrees convection). Roast until a meat thermometer inserted in the meatiest part of the leg reaches 120 to 125 degrees for rare, about 1 hour from the time you lowered the oven heat; or 130 to 135 degrees for medium rare, about 1 1/4 hours.

4. Remove lamb to carving board, preferably one with a trough, to rest for 20 to 35 minutes. Tilt roasting pan and spoon off as much of the clear fat as you can. Using a wooden spoon, scrape up the pan drippings (if they are too stuck to the pan to scrape up, add 1/4 cup water to dissolve them). Set aside the pan drippings to drizzle over the carved lamb. Carve and serve drizzled with the pan drippings, or layer the slices in the roasting pan so they soak up the pan juices and serve family style (I really like this soak-in-the-pan approach), from the roasting pan.

Source: Adapted from “All About Roasting” by Molly Stevens (W.W. Norton, $35)

To my way of thinking, Halloween is a great excuse to crank up the oven and do a little holiday baking. I think we need to create something fun and whimsical in these challenging times, so bring on chocolate and candy corn.

The kids can join in to make Mini Triple-Treat Cupcakes. Children can gleefully unwrap a load of miniature peanut-butter cups and press them into the unbaked batter in each paper lined mini-muffin cup. Older children, after a warning about the hot pan, can press a candy corn atop each one once they are out of the oven.

Mini Triple-Treat Cupcakes

Yield: About 48

INGREDIENTS

48 mini muffin paper liners

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup natural peanut butter (no added sugar)

6 tablespoons (3/4 stick) unsalted butter, room temperature

1/2 cup packed light brown sugar

1 large egg plus 1 large egg yolk

1/4 cup buttermilk

1/4 teaspoon pure vanilla extract

48 miniature chocolate Reese’s peanut butter cups, wrappers removed

48 pieces candy corn, for decorating; see cook’s notes

Cook’s notes: You can use any small decorative Halloween candies in place of candy corn. Try ones shaped like pumpkins, skulls, or spiders and other creepy crawlers. Or, because I love to add crunch and more nutty taste, I like to top a few “adult versions” with chocolate covered almonds.

DIRECTIONS

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two 24-cup mini muffin pans with paper liners.

2. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat together peanut butter, butter, and brown sugar on high until pale and fluffy, about 3 minutes. Beat in egg and egg yolk, scraping down bowl as needed. With mixer on low, beat in flour mixture, buttermilk, and vanilla until combined.

3. With the large end of a melon baller or a spoon, place 2 teaspoons batter into each muffin cup (because it is faster and easier, I use a very small ice cream-style scoop that holds 1 tablespoon and I fill it almost full, but not packed — my yield is 44 instead of 48). Press a peanut-butter candy into each center until batter aligns with top edge of candy. Bake until puffed and set, about 10 to 11 minutes, rotating pans halfway through. Immediately place a piece of candy corn on top of each cupcake and press very lightly; let cool completely in pans on wire racks.

Source: Adapted from marthastewart.com

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.